Thursday, May 22, 2014

Cupcake Sugar Cookies

These gigantic decorated sugar cookies are gifts to my students tonight.  They completed all four Wilton classes, and I'm so proud of them!!

The cookie recipe is called "No Fail Sugar Cookies" and can be found here.  It's my go-to cut out sugar cookie recipe----the cookies are delicious, the dough is easy to work with, and the cookies don't spread in the oven!!

I make a few changes to my recipe though.  I add half vanilla and half almond extract typically, and I don't refrigerate the dough.   I roll it between two sheets of wax paper, using 1/4 inch dowel rods as guides on either side to ensure even thickness.   I cut the cookies with my cookie cutters dipped in flour, and place them on a parchment paper lined cookie sheet, about 1 inch apart.  When a cookie sheet is full, I place it in the fridge to chill, then continue with the remaining dough.  The dough scraps are easy to pull back together to continue rolling and cutting.  No extra flour needed!   By the time I've cut all the cookies, the first cookie sheet is chilled and ready to be baked.   Easy peasy!

Here are the cookies, all packaged up and ready to be given as gifts!   The icing is royal icing, and the recipe can be found here.  

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